Pickled Nasturtium Seeds

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • fresh nasturtium seeds
  • 8 oz/225g salt
  • 3 pints


Gather nasturtium seeds while still green, on a dry day. Make a brine with salt and water and cover the nasturtium seeds for 24 hours. Drain well and pack in small jars. Put into an oven at 325°F/170°C/Gas Mark 3 for 10 minutes. Meanwhile, heat the spiced vinegar. Take out the jars, put a few leaves of tarragon into each one, and cover with vinegar. Seal tightly.